A survey of water-extractable arabinopolymers in bread and durum wheat and the effect of water-extractable arabinoxylan on durum dough rheology and spaghetti cooking quality

Journal of the Science of Food and Agriculture

Volumn 88, Issue 14, 2008, Pages 2551-2555

  Turner, Matthew A ^a,b   Soh, Cindy H N ^a,b,c   Ganguli, Nishath K ^a,b   Sissons, Mike J ^b,c  

^a UNIVERSITY OF SYDNEY   (Australia)

^b Value Added Wheat Cooperative Research Centre   (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Arabinoxylan; Durum wheat; Pasta; Pentosan; Spaghetti

Indexed keywords

SEMOLINA; TRITICUM AESTIVUM; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 55549092079     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3385     Document Type: Article

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